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Propagator

Seeing the recent reference to bread pudding in this thread

http://teakdoor.com/the-eastern-thai...ushy-peas.html (Jomtien - Bacon - Sausages - Pies - Mushy Peas is now open)

Post no 43 onwards, I thought I would make one myself.

My old gran taught me how to make this, and I loved it, still do in fact and this is the recipe fron her old cook book.

This is what you will need:



12 oz stale bread
3 oz currants
3 oz raisins
4 1/2 oz sugar
grated nutmeg or lemon rind
3 oz butter
2 eggs

First cut your bread up and soak it in cold water for about an hour. Here you will see I've used an unsliced loaf. If using sliced bread just roughtly tear it up.



After an hour, drain and then sqeeze out as much of the moisture as possible. (using ones hands is the best way). Add the currants, raisins and sugar and roughly mix with a fork






Melt the butter in a saucepan, beat the eggs and then add to the mixture then stir well in



Finally add the grated nutmeg and stir in, how much you put in is according to your taste. Then turn into a greased pie tin or pie dish. I have always preferred to use the tins for this.




Bake in the oven for 1 1/2 hours at Mark 4 or 180C. I usually gie it an extra ten minutes as I like the top crusty. The finished product, which I will soon enjoy as I've only just taken it out the oven and its to bloody hot!!




A number of recipes that I have seen for this have the inclusion of a half to three quarters of a pint of milk, but personally I feel that it makes it to runny. Besides milk is for a bread and butter pudding. I have also added chopped up pieces of dried apricots or mango to the recipe at times.

Enjoy

momo8

Looks great, I will definitely try it, tough the only thing I've cooked lately is playdough for the kids.

Propagator

^ It certainly is, have demolished half of the smaller one already. It is very moreish.

momo8

My mother soaks the fruit in brandy overnight before adding them to the mix, nice twist.

Do you use salted or unsalted butter?

jandajoy

I tink you hit the nail on the head by differentiating twixt "Bread Pudding" and "Bread and Butter Pudding" Very different things.

Your Bread pudding looks great. Nice thread.

Jet Gorgon

Yummy. One of my favs. Mom used milk with a dash of brandy/rum.

Zpete

My granny used to make a fab bread and butter pudd.

She would have me butter bread and jam.

Layer bread in pie dish.

Add same liquid mix as your recipe.

Leave top slices of bread wetted, but exposed to oven heat, becomes caramelised and crunchy

Bake simiarly, also she would sometimes steam them.

Absolutely best pudds around, great cold too.

.......................

momo8

Hey ZPete, where is your eye av? Great to see you here.

Zpete

Momo8, just made 1st post, often been here, not really soted it out yet.

My eye.......LOL

It will be here soon... hahaha

momo8

Yeah felllow eyeballer. Go and introduce youself in the newbie's lounge. http://teakdoor.com/newbies-lounge/

racefan

That looks delicious and is on the cooking agenda this week.

The bread pud I remember in England always was a very dark colour and more often than not quite stodgy.

I assume that the dark colour comes from using dark brown sugar instead of the white sugar you have used?

Whatever, I am going to follow your gran's receipe as it looks wonderful.

Propagator

Bump

As a variation on this, peel and slice a nice cooking apple. After having prepared your mixture, add half into your pie tin. Then arrange the sliced apple in a layer on this, then cover with the remaining mixture, and cook as above.